Sicilian-spiced Sea Bass with Grilled Tomatoes and Baby Fennel

Sicilian-spiced Sea Bass with Grilled Tomatoes and Baby Fennel

No Count Recipe

Serves 4

270cal 1g sat fat

Tuna or swordfish steaks are just as good here.

4 small sea bass (300-350g each), gutted & descaled

250g cherry tomatoes

200g pack baby fennel

1 tsp fennel seeds

1 tsp dried oregano

¾ tsp cumin seeds

½ tsp green or black peppercorns

¼ tsp crushed chillies

frylight spray

2 lemons

bay leaves

sea salt

You also need:

pestle & mortar

wooden skewers

Soak 4 wooden skewers in water for ½ hr before you need them.  Crush the fennel seeds, oregano, cumin seeds, peppercorns, chillis and ¾ tsp salt in the pestle & mortar.  Make 3 slashes on each side of the fish with a sharp knife.  Spray the fish with frylight and rub the pounded spices over the fish and into the slits.

Cut a lemon in half vertically then into thin slices.  Cut the bay leaves into halves or thirds.  Place a slice of lemon and a piece of bay leaf into each slit.

Cut each fennel bulb into half lengthways and thread the cherry tomatoes onto the skewers.  Spray the fish, tomatoes and fennel with  frylight and BBQ over moderate heat until charred, removing them as they are cooked.

Serve with wedges of lemon.

Note: you can cook this under a conventional grill or if using steaks, in a non-stick frying pan.